24 escargot (1 can)
White wine
1/4 c. Panchetta, cooked & finely chopped
24 lg. mushrooms
2 sticks butter
2/3 c. chopped garlic
1/2 c. chopped parsley
2 tbsp. Dijon mustard
Dash Worcestershire sauce
1/3 c. finely chopped almonds
2 tsp. white pepper

Simmer escargot in white wine for 30 seconds. Drain and set aside. Divide Panchetta among mushroom caps. Top with escargot. Combine remaining ingredients. Cover each escargot with mixture. Bake at 500 degrees for 10 minutes. Serve with French bread slices.